Broome chillies are a rare variety grown in the Top End. They can be hard to find, so feel free to use any large green chilli that you like.  

Serves
10–12

Preparation

20min

Skill level

Easy
By
8
Average: 4 (3 votes)
Yum

Ingredients

  • 1 fresh fish such as queenfish, kingfish or threadfin salmon, filleted and thinly sliced
  • ½ lemon, thinly sliced
  • ½ brown onion, thinly sliced
  • 1 Broome chilli or any large green chilli, thinly sliced
  • 1 large red chilli, thinly sliced
  • 250 ml (1 cup) brown vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 10 minutes

Place all ingredients in a bowl and toss to coat. Stand for 10 minutes, or until the fish begins to turn opaque. Divide between small bowls to serve.